Why is freshly baked coffee not so good? how to raise beans?

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The fresher the coffee beans, the more aromatic substances they retain, but the beans are not as fresh as possible. There is a time called "bean cultivation period" that most freshly roasted coffee beans have to go through. In fact, freshly roasted coffee beans are often either unable to extract the flavor they should have, or with a lot of woody odors. Because the roasted coffee beans lose moisture and expand in volume, a large amount of CO2 produced by the reaction is retained. After coming out of the furnace, the gas will be gradually released into the surrounding environment. In addition, the baking of coffee beans is usually completed in more than ten minutes, many reactions are not completed in time, after the oven will continue to produce more gas. In the initial stage, the gas is discharged continuously, which is equivalent to the coffee is wrapped in a mass of gas, and it is difficult to extract the substance completely. In addition, with the continuous progress of the reaction, many substances that have not been converted in the baking stage will be slowly transformed into mature aromatic substances, and the overall flavor will become cleaner and fuller. Generally speaking, the lighter the baked beans, the longer the breeding period, which ranges from a few hours to a week. After the bean cultivation period, the bean flavor will enter a relatively stable stage, at this time, whether hand-brewed or the production of espresso, can get a very good effect.